Area of Expertise: Meat Science and Muscle Biology
Education: B.S., Konkuk University (Korea); M.S., Kansas State University; Ph.D., Texas A&M University
Post-doctoral Training: Iowa State University
Dr. Kim will develop both fundamental and applied research in muscle biology and meat science areas, particularly focusing on improving meat quality attributes and enhancing functional properties of muscle foods. Specified research interests are listed below:
Muscle biology and biochemistry
Myoglobin redox stability, metmyoglobin reducing system, calpain system, postmortem protein degradation, protein/lipid oxidation and proteomic analysis.
Pre- and Post-rigor processing, hot-boning, electrical stimulation, injection enhancement, irradiation, modified atmosphere packaging technology, ageing/freezing/thawing technology and value added processed meat, functional properties of muscle proteins.
Meat color, tenderness, water-holding capacity and flavor development.
Animal growth and development
Growth rate and feeding effects on meat quality.
Dr. Kim's teaching activities will be involved in developing undergraduate and/or graduate meat science courses such as Advanced Meat Science, Meat Technology and Processing and/or Topics in Meat Science.
ANSC 59500 - Advanced Meat Science
Muscular Mysteries: Insights Into Muscle Science Improve Human Health and the Meat We Eat - Purdue Agricultures Magazine, Winter 2015
Purdue sees meat science rebirth - The National Provisioner, April 2014